Chocolate-Apricot Bread Pudding
Chocolate and apricot create a perfect flavor pairing in this sweet bread pudding
2. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange liqueur until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.
3. Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.
4. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.
Amount per serving